White Chocolate Blondies

  • Author: Kavitha
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 16 small squares 1x


  • 1 and 1/3 cup All Purpose Flour (sift once)
  • 1/3 cup Brown Sugar * (adjust for sweetness)
  • 1/3 cup Powdered Sugar * (adjust for sweetness)
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/3 cup Vegetable Oil
  • 1/4 cup plain Yogurt or Curd
  • 1/2 cup Milk (I used whole milk)
  • 1/2 cup White Chocolate Chips (or chop white chocolate slab into tiny pieces)
  • 1 tsp Vanilla Essence

*Alternatively, you can use 2/3 cup of brown or regular sugar alone.


  1. Preheat oven to 160 C (150 C if convection oven)
  2. Take 1 spoon of flour, add it to the chocolate. Mix & set aside. This helps the chocolate to distribute evenly throughout the Blondie & not sink to the bottom
  3. Add both the sugars, baking powder, baking soda & salt to the flour. Mix well and set aside.
  4. Add oil, yogurt, milk & vanilla essence to a mixing bowl. Beat well to mix the milk with oil.
  5. Add the flour mixture little by little. Make sure to incorporate all the flour into the wet mixture but not overmix.
  6. Gently fold in the chocolate chips / chunks into the batter.
  7. To a greased & lined 8X8 baking pan, pour the batter in and even out the top.
  8. Bake @ 160 C / 300 F for 35-40 minutes or until the cake is fully cooked through. Best way to tell is to insert a toothpick or dry piece of Spaghetti into the center. If it comes out clean without leaving any wet batter, it is done.
  9. SUPER IMPORTANT: Let the Blondies cool down to room temperature, for at least 1-2 hours before slicing. If you hurry, the Blondies may start crumbling